An Italian Classic - Updated.Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti.
It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times.
For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe.
Celebrate Spring. Have fun with it!
Karina's Gluten-Free Goddess Pasta Frittata Recipe with KaleRecipe posted May 2012 by Karina Allrich.
I keep a bag of chopped kale salad on hand for nights when I'm too tired to cook. Kale salad can be added to eggs, pasta or a brown rice stir-fry for a super quick and healthy meal. Last night I added kale salad to leftover organic brown rice spaghetti with a bit of eggplant marinara. A perfect combo to use as a base for this fast and easy baked fritttata.
Olive oil, as needed
2 heaping cups chopped kale salad greens with carrot shreds
2 cups leftover (cooked) gluten-free spaghetti pasta with some sauce
4 oz Vegan Gourmet Mozzarella, shredded (or real Mozzarella)
5 large organic free-range eggs, beaten
1/2 cup plain soy milk, or dairy sour cream
Dried basil and oregano, to taste
Sprinkle of ground nutmeg
Sea Salt and ground pepper, to taste
Chopped fresh chives, to taste
Preheat the oven to 375ºF.
Lightly oil a 9-inch glass pie plate.
Heat a large skillet over medium-low heat and add the chopped kale salad. Stir until wilted a bit. Add the leftover spaghetti pasta. Stir lightly to combine. Heat through gently. Remove from heat.
Using tongs, arrange the spaghetti and kale in the bottom of the pie plate.
Scatter half the vegan mozzarella/cheese shreds over the pasta.
Beat the eggs with the soy milk or sour cream until frothy. Season to taste with dried basil, oregano, nutmeg, sea salt, ground pepper and chives.
Pour the egg mixture all over the spaghetti and kale and allow the liquid to seep in. Sprinkle with the remaining shredded vegan mozzarella. Sprinkle chopped chives on the top and add a whisper of ground nutmeg, if desired.
Bake on a center rack for 35 minutes - until the frittata is set and golden in color. Check the center for doneness with a fork, if you like.
Allow the pasta frittata to cool for a few minutes before serving (this makes it much easier to slice).
This pasta frittata is also good cooled, at room temperature, for a make-ahead picnic dish.
Makes 4 hearty servings. Serves 6 as a side dish.
Recipe Source: glutenfreegoddess.blogspot.com
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More gluten-free eggs + kale recipes:
Kalyn's Kitchen: Baby Kale, Mozzarella and Egg Bake
The Perfect Pantry: Kale, Mushroom and Caramelized Onion Breakfast Casserole